fragrant small flowers
Desserts from Italy
Stuffed cornets
Stuffed cornets
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A simple recipe for breakfast as well as at the bar to enjoy comfortably at home.
preparation
step 1
Dissolve yeast in milk. In a bowl put the two previously sifted flour, add the milk with the yeast and mix with an electric bucket (or planetary).
step 2
Then add the egg, the 4 tablespoons of seed oil and continue stirring until all the ingredients are mixed.
step 3
Move on the work surface and knead until forming a bake, cover and let rise for 2 hours.
step 4
After finishing the leaven, lay the ground with the help of the rolling pin, make eight rays and form a ball for each radius.
step 5
Using the roller shutter, place the first ball up to form a circle, place it on a baking sheet and brush the surface with the butter loose, proceed by spreading the second ball.
step 6
Form a disk and place it on the previous circle, brush the surface with the butter and continue with the other balls. The last piece of pasta you put out will not have to brush it with butter.
step 7
At this point you will have attended eight layers stacked one on the other. With the roller coaster spread the mass and then form 16 beams.
step 8
Fry each of the 16 triangles obtained with a teaspoon of apricot jam or other filling as desired, and roll from base to tip until you get a little croissant.
step 9
Preheat the oven at 180 °, if you want on the surface of the croissant you can add some chocolate and sugar scales. Bake the croissants 180 ° for 20 minutes.